Whenever I think of fruits that start with R, the color red comes to mind. Raspberries, redcurrants, rambutan… Can you think of more?

Here’s a hint: fruits that start with “red” also count!

From the familiar and widely known to the exotic and unique, I bet this list of fruits has what you need.

Fruits That Start With R featured image | Girl Meets Food

Here are 31 fruits that start with R, each one as delicious and nutritious as the one before it!

Rainier cherry

A Rainier cherry has a unique look and delicious taste. It’s named after Washington’s Mount Rainier. Crossbreeding Bing and Van cherries produced this cherry variety.

Rainier cherries are firm and delicious with yellow or golden skin and a faint crimson flush. They’re sweeter than other cherries since they’re bigger and have more sugar. Cherry fans love them because they taste like honey and vanilla.

The Pacific Northwest, mainly Washington and Oregon, grows these cherries, which are available in June and July. They’re eaten fresh and used in salads, desserts, and preserves.

Rainier cherries should be eaten shortly after harvest due to their fragility.

The scientific name of this cherry is Prunus avium ‘Rainier’.

Raisin

Raisins are dried grapes. The grape varieties commonly used to make them are Thompson Seedless or Sultana grapes, which are heavy in sugar.

Drying causes grapes to shrink and wrinkle. The type of grape and drying technique determine the raisins’ color—dark brown, golden, and black raisins are available.

Raisins are inherently sweet and chewy. They’re high in fiber, vitamins, and minerals.

Raisins’ low moisture content helps them last for at least a year in the pantry without refrigeration. However, they must be stored in a cool, dry area to avoid drying out or getting sticky.

Rajka apple

Rajka apple is a hybrid domesticated apple (Malus domestica) from the Czech Republic.

Rajka apples are recognized for their stunning look and unusual flavor. Their red or crimson skin with green or yellow undertones and crisp and juicy flesh offer a balanced sweet-tart taste.

This apple variety is produced in the Czech Republic and is famous for fresh eating and cooking. Its crisp texture makes it perfect for eating raw, while its sweet-tart flavor lends flavor to salads, pies, and sweets.

Rata

Rata, mundu, or yellow mangosteen, is a tropical Clusiaceae fruit starting with the letter R. Southeast Asia—particularly Malaysia, Indonesia, and Thailand—is its main habitat.

This R fruit is tiny, like a plum or apricot. Its spherical, yellowish-green skin becomes golden-yellow as it ripens.

This delicious, tart fruit features translucent skin and luscious, transparent flesh. Like ripe mangoes, it’s smooth and fibrous.

Rata tastes like citrus, pineapple, and apricot. The fresh fruit is eaten alone or in salads, desserts, jams, and drinks.

Rata is scientifically known as Garcinia dulcis.

Raspberry

Raspberry, like blackberries and dewberries, is a Rubus fruit native to Europe and North America. It’s botanically classified as Rubus idaeus.

These tasty fruits with R are tiny, spherical fruits that range in color from red to black. They have several tiny drupelets surrounding a central core. They taste sweet and sour when ripe, depending on the type and maturity.

Raspberries are low in calories but high in dietary fiber, antioxidants, and vitamins including vitamin C and vitamin K. These characteristics may aid digestion, improve the immune system, and protect the heart.

You can often find raspberries in pies, tarts, cakes, muffins, smoothies, yogurt, and ice cream. Raspberry jams, preserves, and sauces are also popular.

Have you ever tried raspberry vinegar? I have an article dedicated to raspberry vinegar substitutes, in case you’re interested in what it resembles.

Rambai

This Southeast Asian fruit that starts with R is popular in Malaysia, Indonesia, and Thailand. It’s known as Baccaurea motleyanain scientific terms.

Rambai is a round or oval and small to medium-sized fruit. When ripe, its skin is silky and pale green to yellowish-brown. The flesh has a jelly-like feel.

The fruit’s delicate texture makes it simple to eat fresh, add it to fruit salads, traditional sweets, preserves, and drinks.

It isn’t as popular as other tropical fruits, but locals love it for its distinct taste and culinary applications. It’s also a good source of antioxidants, vitamins, and minerals.

Rambutan

Rambutan is another popular fruit starting with R. It’s a tropical fruit from Southeast Asia, mainly Indonesia, Malaysia, and Thailand.

It has a spherical or oval form with delicate, hair-like spines on its skin. The skin can be green, yellow, or red, depending on variety and maturity.

Off-white or light pink flesh fills the rambutan fruit. It’s sweet and tangy similar to a grape.

Rambutan’s prickly skin is gently pressed and removed to reveal the luscious flesh. The fruit is generally eaten fresh, either alone or in fruit salads.

Some folks like rambutan chilled or gently chilled. It’s important to note that the fruit’s seed isn’t consumed.

Rambutan is rich in vitamins and minerals including vitamin C, iron, and copper. It also contains dietary fiber.

This R fruit belongs to the plant family Sapindaceae and is botanically classified as Nephelium lappaceum.

Ramontchi

Ramontchi, technically known as Flacourtia indica, is a fruit-bearing tree native to Southeast Asia and India. Indian plum, Governor’s plum, and batoko plum are all names for this Salicaceae plant.

Its tiny, spherical Ramontchi fruit is 1 to 2 centimeters in diameter. As it ripens, the fruit’s thin green skin becomes reddish-purple or black. A seed or stone is surrounded by delicious, transparent flesh.

Ramontchi is a sweet, tangy, and acidic fruit with plum, cherry, and cranberry flavors.

Ramontchi has medicinal and culinary benefits in several civilizations. Fruit, bark, and leaves of the tree are employed in herbal medicines for numerous purposes.

In some areas, ramontchi trees are grown for their fruit. The fruiting season is usually between May and August, depending on the location.

Rangpur lime

Rangpur lime, technically known as Citrus × limonia, is a citrus fruit thought to be a mandarin orange-lemon hybrid. It was discovered in Rangpur, Bangladesh. Rangpur lemon, lemandarin, and mandarin lime are the alternate names.

When mature, Rangpur limes are round to oval and have vivid reddish-orange to deep orange smooth, thin skin. The flesh is juicy and tangy similar to limes and features undertones of mandarin orange and lemon.

Rangpur lime juice is used in drinks, marinades, sauces, and desserts. The zest can add a citrus taste and aroma to recipes.

Rangpur limes are cultivated in warm areas like Bangladesh, India, and Southeast Asia. They’re also grown in the US and Brazil.

Raspuri mango

Raspuri mangoes are popular in southern India, especially Karnataka. They’re sweet, fragrant, and flavorful.

Medium-sized Raspuri mangoes are oval or slightly circular. The ripe fruit has golden-yellow skin with green spots and yellow dots or speckles. The flesh is delicious, fiberless, and deep orange to yellow in color.

Mango-based sweets, milkshakes, smoothies, ice creams, and preserves employ Raspuri mangoes. Mango lovers crave its luscious texture and vivid taste.

Raspuri mangoes are normally picked between April–June. Due to their popularity and quality, they’re exported to many countries.

The scientific name of this mango variety is Mangifera indica.

Let’s name some fruits that start with “red” now!

Red banana

Red bananas, often called Red Dacca bananas, belong to the Musa genus like yellow bananas. They’re botanically known as Musa acuminate ‘Red Dacca‘.

Red bananas are smaller and more curled than yellow bananas. Their thin skin ripens from green to rich reddish-purple.

These bananas have pinkish-cream flesh that tastes like strawberries or raspberries and a sweeter taste than yellow bananas. Isn’t it amazing?

Fully ripe bananas make a tasty snack. They provide a distinctive flavor and look to smoothies, fruit salads, pastries, and muffins.

Red bananas are cultivated in tropical Asia, Africa, and South America. They’re rich in vitamins, minerals, and fiber—potassium and vitamin C levels are the predominant ones.

Red bananas are less common than yellow bananas, although specialized stores, farmers’ markets, and supermarkets with a broad variety of fruits stock them.

Red bayberry

East Asian red bayberry (Myrica rubra) trees produce small fruit, also known as Chinese bayberry, yumberry, and waxberry.

This cherry-sized fruit is round and tiny. Its thin, fragile skin is brilliant crimson or dark maroon when ripe. It has microscopic wax-like spots, creating an interesting tough texture.

The flesh’s sweet, acidic, and somewhat sour taste is reminiscent of strawberry, raspberry, and watermelon.

East Asian cultures value red bayberries for their particular taste and culinary usage, for example, in Chinese pastries, jams, jellies, and drinks.

Red Bush apple

The Red Bush apple (Syzygium suborbiculare) is an Australian fruit tree. Red Bush apple, Cherry Satinash, and Conkerberry are its common names.

The mature fruit’s skin is generally deep crimson or purplish-black. The flesh is juicy and encloses a single seed in the center.

The Red Bush apple tastes like a mix of plum, cherry, and apple. Jams, jellies, sauces, and sweets can benefit from this unique acidic and sweet taste.

Red Bush apple trees are widespread across Australia, especially in tropical and subtropical locations. They can withstand dry and desert climates.

Red Delicious apple

Red Delicious apples are famous for their vivid red color and unique form. It’s a popular apple variety worldwide.

Red Delicious apples are spherical to slightly elongated with a five-pointed crown. Their skin is smooth and lustrous, mostly deep red, with few variances.

The Red Delicious apple’s crisp, creamy-white flesh works nicely in baking, fruit salads, and as a refreshing snack. They also look good as garnishes due to their rich red hue.

This apple variety is scientifically known as Malus domestica ‘Red Delicious’.

Red huckleberry

Red huckleberry, technically known as Vaccinium parvifolium, is a tiny fruit-bearing shrub endemic to the western United States and Canada. It’s closely related to blueberries and cranberries.

Its red huckleberries are 5-10 millimeters in diameter. The colors range from transparent to deep scarlet when mature.

Red huckleberries are juicy, somewhat tangy, and delicate. They’re used in jams, jellies, pies, and sauces, often with sweeter fruits to neutralize their bitterness.

Red mombin

Red mombin (Spondias purpurea) is a tropical fruit-bearing tree native to Central and South America. Spanish plum, purple mombin, and hog plum are other names.

When mature, the fruit’s skin becomes reddish-purple or maroon. The fibrous flesh around a huge seed or stone is yellow or orange.

Red mombin is sweet and tart with a dash of acidity. Mango, apricot, and plum flavors are common undertones.

When mature, the fruit is eaten fresh and used in cooking. It’s used to make pastries, sauces, jams, and jellies. It’s also fermented to generate alcohol in various parts of the world.

In certain cultures, red mombin is used medicinally. The tree’s bark and leaves are utilized in herbal treatments.

Red mulberry

Red mulberry (Morus rubra) is a North American fruit tree. It belongs to the Moraceae family.

Similar to blackberries in shape, red mulberries range in size from little to medium. When mature, the berries range in color from dark purple to black.

Forests, woodlands, and riverbanks are home to red mulberry trees. The berries ripen in June and are hand-picked to make jams, pies, and jellies.

Due to their dark juice, red mulberries, like other mulberry species, can stain your hands and clothes. So be careful when picking and eating them!

Redcurrant

Ribes rubrum, or redcurrant, is a deciduous shrub that produces a sour, tiny fruit. It’s a Grossulariaceae member linked to blackcurrant and whitecurrant.

Redcurrant berries are tiny, spherical, transparent, and bright red. They grow in bunches and are picked in summer when mature.

The berries are tart and somewhat acidic but they offer a hint of sweetness. This flavor works well in jams, jellies, sauces, syrups, pies, tarts, and cakes.

Redcurrant bushes grow in temperate climates worldwide. They contribute vitamin C, antioxidants, and fiber to a balanced diet.

If you’re a fan of jelly, you might be interested in learning about some flavorful currant jelly alternatives. In case you ever need to make a substitution!

Rhobs el arsa

The Arabic name for this citrus fruit translates to “bread of the garden” or “garden loaf.”

This R fruit has an acidic, fruity inside and a flat, spherical exterior that is either smooth or rough.

Its genetic background is a mystery, yet it’s nonetheless recognized as a citron. Different cultivars, including the Moroccan citron and the sour orange, and the citron and lime, have all been proposed as the parents. The scientific name of this fruit is Citrus limon.

Riberry

Riberry (Syzygium luehmannii) is a tiny Australian fruit. Lilly pilly, cherry satinash, and clove lilli pilli are additional names for it.

When mature, riberries are tiny, spherical, and red in color. They taste tangy and somewhat acidic with clove or cinnamon-like notes.

Riberry’s acidity makes it better for cooking and processing than eating fresh. It’s a common ingredient in jams, jellies, sauces, syrups, sweets, and drinks. Riberry-infused teas, cordials, and liqueurs can also be available.

The riberry fruit includes antioxidants, vitamins, and minerals like vitamin C, calcium, and iron. It’s also used to make traditional medicines in parts of Australia.

Rocha Pear

“Rocha Pear” refers to a particular pear cultivar that originated in Portugal. It’s also known as “Pera Rocha” or “Rocha” in some areas.

Rocha Pears are elongated and somewhat bulbous at the base. As they ripen, their thin, silky skin becomes yellow.

Rocha Pears have juicy, sweet, fragrant flesh with a smooth texture. The flavor of these pears is subtle and unique.

Rocha Pears are exported because they have a good shelf life and are collected in late summer or early fall. Salads, sweets, and preserves use them fresh and cooked.

Rocha Pears’ flavor, texture, and quality have earned them recognition and protected geographical indication status in the EU.

The botanical name of this variety of pear is Pyrus communis ‘Rocha’.

Rockmelon

Rockmelon, sometimes known as cantaloupe or muskmelon, is a Cucurbitaceae family melon. “Rockmelon” is used in Australia and New Zealand, “cantaloupe” in North America, and “muskmelon” in other countries.

Rockmelons have rough, netted skin that is beige or brown. The flesh is delicate and orange or salmon-colored.

This melon is eaten fresh or used in fruit salads, smoothies, desserts, and other recipes. It’s refreshing and hydrating, especially in summer due to its high water content.

Rockmelons are high in vitamins A and C and fiber. They also supply potassium and magnesium. These nutrients help maintain the immune system, eyesight, and digestion.

This type of melon is scientifically known as Cucumis melo var. cantalupensis.

Rollinia

Rollinia, often called biriba, wild sugar-apple or lemon meringue pie fruit, is a tropical Annonaceae fruit. The Amazon jungle and other South American regions are its home.

The rollinia fruit has a knobby or prickly skin and is generally spherical or oval. Depending on its ripeness, the fruit’s skin can be green, yellow, or brown. The fruit’s inside is segmented and includes tender, white or pale yellow flesh.

Rollinia fruits are prized for their creamy, custard-like texture and tropical flavor, which resembles a banana, pineapple, and citrus. It’s eaten fresh by spooning out the meat.

Rollinia contains fiber, vitamins C and B6, and minerals including potassium and magnesium. It’s a healthy, low-calorie snack.

The botanical name of this fruit variety is Annona mucosa.

Rose apple

Rose apple, also known as Java apple or Malabar plum, is a tropical Myrtaceae fruit tree.

Depending on variety and age, rose apple trees yield rectangular or bell-shaped fruits. The fruit’s thin, smooth skin is green, yellow, pink, or red.

The white or slightly transparent flesh is crisp and delicious. It’s gentle, sweet, and fragrant like a combination of apple and rose water.

The fruit’s refreshing and thirst-quenching characteristics make it popular in tropical climes. It’s also rich in vitamin C, antioxidants, and dietary fiber and minimal in calories and fat.

Rose apple’s scientific name is Syzygium jambos.

Rosehip

Rosehips are the fruit of wild roses, specifically certain species of the Rosa genus. They’re the spherical seed pods that form when rose blooms die. These fruit pods look like little crimson or orange berries or hips.

Rosehips are noted for their high vitamin C content and nutritional benefits. Vitamins A, E, and K, antioxidants, and beneficial plant components are also found in them.

Due to their nutritional value, rosehips are used in herbal teas, infusions, jams, jellies, syrups, and dietary supplements.

Rosehip oil, derived from the fruit’s seeds, is utilized in cosmetic products for its hydrating and antioxidant characteristics.

It’s important to remember that certain wild rose species produce non-edible rosehips. Therefore, it’s best to buy rosehips from reputable sources or speak with experts before using them in cooking or medicine.

Roselle

Roselle, or Hibiscus sabdariffa, is a Malvaceae flower. It’s grown for its edible bell-shaped calyxes.

Due to its fleshy and delicious character, the Roselle plant’s calyx is commonly called the “Roselle fruit.” It’s the outer part of the seed pod used in cooking and herbal drinks.

Roselle calyxes have a sour, cranberry-like flavor giving the tea a pleasant, somewhat acidic taste. Roselle flavored drinks, syrups, and jellies are also recognized for their vivid crimson hue.

Besides the calyxes, the plant’s leaves and young shoots can be cooked or used for medicinal properties.

Roselle plants thrive best in tropical and subtropical climates because of their need for warm temperatures and well-drained soil.

Rosigold mango

‘Rosigold’ or ‘Rosy Gold’ is a compact mango cultivar (Mangifera indica hybrid) selected in South Florida. It’s one of the earliest mango varieties to ripen.

The mango’s green skin has a pink blush or undertone, giving it a rosy or golden appearance, hence the name. It also has a juicy, sweet, and fragrant flesh.

Keep in mind that mango availability and cultivars vary by region, so check with local suppliers or farmers to see if ‘Rosigold’ or ‘Rosy Gold’ mangoes are available in your area.

Rough lemon

Rutaceae citrus fruit rough lemon is also known as Citrus jambhiri or Citrus × limonia. It is a citron-mandarin hybrid.

The thick, bumpy skin of the rough lemon gives it its name. The flesh is sour, juicy, and acidic. Due to its pungent taste, it is rarely eaten uncooked.

Rough lemons’ strong acidity makes them ideal for marmalades, preserves, and citrus sauces. Some localities utilize rough lemons as rootstocks for grafting other citrus types.

Ruby red grapefruit

Ruby red grapefruit has crimson or deep pink flesh. This Rutaceae citrus fruit is a natural mutation of the white or yellow grapefruit.

Ruby red grapefruits have yellow skin with a scarlet flush. The flesh’s vivid pink to brilliant red color is the main highlight, provided by lycopene, an antioxidant and pigment.

This grapefruit’s high water content and low calorie count make it a great diet food. It’s rich in vitamin A, C, and fiber.

The botanical name for ruby red grapefruit is Citrus paradisi ‘Ruby Red’.

Rumduol

Rumduol is a Southeast Asian fruit endemic to Cambodia and Vietnam. The tropical tree’s fruit is prized for its scent and flavor.

Rumduol fruits are tiny and spherical like cherries or plums. They have a sweet, aromatic taste with flowery, citrus, and tropical overtones.

Rumduol is popular in Southeast Asia but less so elsewhere. Cambodians believe it brings luck and wealth.

It was proclaimed the national flower of Cambodia in 2005.

The botanical name of this plant is Mitrella mesnyi, or Sphaerocoryne affinis.

Rowan berry

Rowan berries hang on a branch | Girl Meets Food

Rowan berries, also known as mountain ash berries, are the fruits of the rowan tree (Sorbus aucuparia), a tiny deciduous tree endemic to Europe and parts of Asia.

When completely mature, the berries are tiny, spherical, and brilliant red or orange. Some types include yellow or white berries.

Rowan berries have a harsh, bitter flavor. Due to their astringency, they aren’t eaten raw but utilized in many recipes after cooking.

Jams, jellies, sauces, and liqueurs are made from rowan berries in certain European countries. They can be added to pies, tarts, and other baked items.

It’s worth mentioning that raw rowan berries contain minor levels of parasorbic acid, which can cause digestive issues in high doses. The acid can be neutralized by boiling or freezing the berries.